Ciabatta Recipe

Mix ingredients

In a large mixing bowl, combine the bread flour and instant yeast. Add the water (375 g) and stir with a wooden spoon or dough whisk until a shaggy, sticky mass forms. The dough will be wet and slack—this high hydration produces open crumb.

Autolyse (optional)

Cover the bowl with plastic wrap or a damp towel and let rest 20–30 minutes. This relaxes the flour and helps gluten development with minimal kneading.

Add salt and oil

After the rest, sprinkle the salt over the dough and drizzle the 15 ml olive oil. Using a wet hand or a dough scraper, fold the dough over itself several times in the bowl until the salt and oil are incorporated. The dough will still be sticky.

Stretch and fold schedule

Perform a series of stretch-and-folds in the bowl: reach under the dough, pull one side up and fold it over the center, rotate the bowl 90°, and repeat for all four sides. Do 4 folds every 30 minutes for a total of 3 sets (about 1.5 hours). Between sets keep the dough covered.

Bulk fermentation

After the last fold, cover the dough and allow it to ferment at room temperature (about 21–24°C / 70–75°F) until it has increased about 30–50% in volume and shows visible bubbles, about 2–2.5 hours total from mixing depending on temperature. Alternatively, for more flavor, refrigerate for 12–24 hours.

Pre-shape and bench rest

Generously sprinkle a work surface with semolina or flour. Gently turn the dough onto the surface, being careful not to deflate it completely. With floured hands or a bench scraper, divide the dough into two equal pieces (~450–500 g each). Using gentle lifts and turns, shape each piece into a rough rectangle and let rest seam-side down for 20 minutes.

Final shaping

Carefully stretch each rested piece into a long, slightly flattened oval/oblong (ciabatta slipper shape) about 25–30 cm long, taking care to preserve the internal bubbles. Do not press out the air; handle gently. Place each shaped loaf onto parchment-lined baking sheets dusted with semolina or cornmeal.

Final proof

Cover the shaped loaves loosely with lightly oiled plastic or a linen cloth and proof at room temperature until puffy and slightly risen, about 45–75 minutes (time varies with ambient temperature). They should feel airy but not doubled.

Preheat oven

At the start of final proof or 30 minutes before baking, preheat the oven to 230°C (450°F). Place a baking stone or heavy baking sheet on the middle rack if available. Place an empty metal tray on the bottom rack to create steam.

Create steam

When ready to bake, slide the parchment with loaves onto the hot stone or baking sheet. Pour 250 ml of hot water into the bottom tray to create steam and quickly close the oven door. The steam helps develop a thin, crisp crust and improved oven spring.

Bake

Bake at 230°C (450°F) for 8 minutes with steam. After 8 minutes, remove the bottom tray (or carefully open a vent to release steam) and reduce oven temperature to 210°C (410°F). Continue baking for another 12–18 minutes until the crust is deep golden and the internal temperature reaches about 96°C (205°F). Total bake time ~20–26 minutes.

Cool

Remove the loaves from the oven and transfer to a wire rack. Brush lightly with 10 ml olive oil if desired for sheen. Cool completely at least 1 hour before slicing to allow the crumb to set.